Serves 4-6
2 (about 1.2kg each) green lobsters
Large pinch saffron threads
100g butter, softened
2 tbsp chopped dill
To prepare lobsters, place them in the freezer for 1 hour. Use a large sharp knife, starting at the head, to split the lobster in half lengthways. Clean head cavity and remove intestinal tract.
Preheat oven to 220°C. Place lobsters in a large roasting pan, cut-side up.
Combine saffron and 2 teaspoons hot water in a small bowl. Set aside to soak and infuse. Add butter and half the dill, then season with sea salt and freshly ground black pepper. Stir to combine.
Dollop saffron butter evenly over lobster. Roast for 20 minutes or until lobster flesh is opaque and cooked through, and shell has changed to red.
Top with remaining dill. Serve immediately.
